Paella croquettes, smoked paprika aioli and parsley salt

Name: Paella croquettes, smoked paprika aioli and parsley salt
Yield: 10
Ingredients: 1 Egg, free-range, yolk only; 1 Garlic clove, minced; 1 Tbsp Dijon mustard; 300 ml Canola oil; 2 tsp Smoked paprika, we use La Chinata; 1 ½ Ltr Vegetable stock; ½ tsp Saffron, approx; 25 ml Olive oil; 1 Garlic clove; 1 Chorizo sausage, use 2 if required, finely diced; 2 Boneless chicken thighs, skinless, finely diced; 500 g Paella rice, also called calasparra rice (Main); 50 g Prawns, chopped; 1 to serve Fresh parsley, chopped and plenty of it; 50 g Squid tubes, chopped roughly; 1 Egg, beaten; 50 g Plain flour, seasoned with salt and pepper; 1 Oil, for deep-frying; 50 g Panko breadcrumbs

for 10 people

Bite

A great do-ahead tapa created by Parnell's 46 & York. The aioli for dipping and the seafood and chicken paella for the croquettes can be made ahead, so on the day all you have to do is crumb the croquettes, fry and enjoy them! Makes 30-40 croquettes.

These croquettes are served with a little parsley-infused salt and will feature on 46 & York's Treats and Creations menu that gives diners the opportunity to try new dishes and the restaurant the chance to showcase seasonal produce.

This recipe is one of the 12 finalists of Bite's Estrella Damm Tapas Competition in 2014. Click here to see all of the finalists.

46 & York, 46 Parnell Road, Auckland

Smoked paprika aioli

1	Egg, free-range, yolk only
1	Garlic clove, minced
1 Tbsp	Dijon mustard
300 ml	Canola oil
2 tsp	Smoked paprika, we use La Chinata

Paella

1 ½ Ltr	Vegetable stock
½ tsp	Saffron, approx
25 ml	Olive oil
1	Garlic clove
1	Chorizo sausage, use 2 if required, finely diced
2	Boneless chicken thighs, skinless, finely diced
500 g	Paella rice, also called calasparra rice (Main)
50 g	Prawns, chopped
1 to serve	Fresh parsley, chopped and plenty of it
50 g	Squid tubes, chopped roughly

To finish the croquettes

1	Egg, beaten
50 g	Plain flour, seasoned with salt and pepper
1	Oil, for deep-frying
50 g	Panko breadcrumbs

Directions

To make the aioli, whisk egg yolk, garlic, mustard and paprika together. Slowly rain in the canola to form an aioli. Lemon, salt and pepper can be added to balance the flavours (a pinch of castor sugar can be useful too).
To make the risotto, bring the stock to a simmer in a pot. Add the saffron to create deep-coloured stock. Depending on the age and quality of the saffron you may need more than ½ tsp.
In 45ml olive oil, sweat the shallot and garlic, chorizo and chicken. This should take 3-5 minutes. Remove the meats, leaving behind the coloured and flavoured oil.
Add the rice to the oil, turning it over in the oil. Begin to add the warm stock. It is important to stir this often to develop the 'creamy' look, which will later help hold the croquette together and also keep it moist when cooked again later. Add the stock bit by bit, ladle by ladle, until the rice is al dente. You may not need all of the stock. Each pot seems to behave slightly differently.
Return the reserved cooked meats, and also the prepared seafood and chopped parsley to the pot. The remaining heat will cook the seafood. Add one last ladle of stock, stir it through and remove from the heat. The mix should resemble a risotto, yet be a little loose because as the rice cools it will continue to absorb the liquid. Set aside to cool.
When the mix is cool, form it into balls or croquette shapes, and set aside in the fridge to firm.This step can be done the day before.
To finish, run the chilled and set croquettes first through the seasoned flour, then the beaten egg and finally the crumbs. Refrigerate to set again.
To cook, deep fry the croquettes for 2-3 minutes in oil set to 175C until golden. Drain on paper towels and serve with the aioli. As a little cheffy touch, we season the croquettes with a little parsley salt and garnish the dish with baby parsley shoots.